Smoked Salmon and Preserved Lemon Tea Sandwiches

Serving Size: 4
Total Time:

The flavors of Morocco—preserved lemon and saffron—inspired these tasty and elegant smoked salmon sandwiches from F&W’s Ben Mims.


  • 1 Tbsp mustard seed
  • 2 slices of buckwheat or spelt bread, crusts removed
  • 4 slices of smoked salmon
  • pepper
  • salt
  • pinch of crushed saffron threads
  • 0.25 tsp smoked paprika
  • 0.5 tsp dry mustard powder
  • 1 tsp minced brined green peppercorns
  • 1.5 Tbsp minced preserved lemon
  • 0.25 cup fromage blanc
  • cilantro leaves, for garnish


  1. In a small skillet, toast the mustard seeds over moderately high heat for 2 minutes.
  2. In a small bowl, whisk the fromage blanc with the mustard seeds, preserved lemon, peppercorns, mustard powder, smoked paprika and saffron. Season with salt and pepper.
  3. Arrange 2 slices of smoked salmon on each slice of bread. Cut the sandwiches into halves or quarters and top with a dollop of the preserved-lemon fromage blanc and a few cilantro leaves.

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Recipe Credit: Ben Mims
Image Credit: Con Poulos